I'm a professional soap maker and am very familiar with all sorts of oils. There are two different types of coconut oil: 96º and 76º. The first is unrefined. It's got a better texture for baked goods and is great for frying. The latter is refined/fractionation. It's better for raw uses such as oil pulling, salad dressings, skin/hair treatments, etc. Sounds like you had the won't type of coconut oil for baking. Lard is also a great dairy free substitution for baking. It's has less saturated fat than butter and is a healthier choice than its reputation suggests.

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